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Chinese Hot Sour Soup

Microwave.Lady's picture
Ingredients
  Boneless pork 4 Ounce
  Chicken broth 4 Cup (64 tbs)
  Canned bamboo shoots 8 Ounce, drained (1 Can)
  Canned sliced mushrooms 3 Ounce, drained (1 Can)
  Vinegar 2 Tablespoon
  Soy sauce 1 Tablespoon
  Salt 1⁄4 Teaspoon
  White pepper 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon
  Egg 1 , well beaten
Directions

Slice pork in thin strips 1/4 inch wide and 1 1/2 to 2 inches long. (Partially frozen meat is easier to cut.
Allow meat to thaw completely before using.) In 2 1/2-quart casserole, cook pork, covered, at MEDIUM HIGH (7) for 4 minutes or till done, stirring once.
Drain; set aside.
In same casserole, cook broth, covered, at HIGH for 9 to 10 minutes or till boiling.
Add pork, bamboo shoots, and mushrooms.
Cook, covered, at MEDIUM (5) for 5 minutes.
Add vinegar, soy, salt, and pepper.
Blend cornstarch and cold water; stir into soup.
Cook at HIGH for 4 minutes or till slightly thickened and bubbly, stirring after each minute.
Pour egg slowly into swirling broth.
Cook at HIGH for 1 minute.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Everyday

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